Description
A classic Beef Wellington recipe featuring a tender center-cut beef tenderloin wrapped in mushroom duxelles and prosciutto, all encased in flaky puff pastry. Perfectly seared and baked to medium-rare perfection, this elegant main course is ideal for special occasions and impressive dinner parties.
Ingredients
Scale
Beef Tenderloin
- 2-3 pounds center-cut beef tenderloin trimmed of silverskin and fat, tied with butcher’s twine at 1-inch intervals
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons dijon mustard
Duxelles
- 1 1/2 pounds mushrooms (button, cremini, shiitake, portabello, or a mix), cleaned and roughly chopped
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 2 medium shallots, roughly chopped
- 2 teaspoons fresh thyme leaves (about 6 sprigs)
- 4 cloves garlic
- Kosher salt and freshly ground black pepper
Assembly
- 12 thin slices prosciutto (about 1/4 pound)
- Flour for rolling out puff pastry
- 14 ounces frozen or homemade puff pastry, thawed
- 1 large egg, beaten
- 1/2 teaspoon flaky or coarse sea salt such as Maldon or fleur de sel
- 1 bunch finely minced chives
Instructions
- Prepare the tenderloin. Trim the beef tenderloin of silverskin and excess fat, then tie it with butcher’s twine at 1-inch intervals. Season generously all over with kosher salt (about 1 teaspoon per pound) and freshly ground black pepper.
- Sear the beef. Heat a large skillet over high heat until smoking hot. Add 2 tablespoons olive oil, then sear the tenderloin on all sides, including the ends, about 2 minutes per side, without moving it around to develop a good crust. Remove from heat and discard the twine. Brush all sides with 2 tablespoons dijon mustard while the meat is still warm. Set aside.
- Prepare the duxelles. In a food processor, pulse half the mushrooms, shallots, thyme leaves, and garlic until finely and evenly chopped, about 10-15 pulses. Repeat with the remaining mushrooms, shallots, thyme, and garlic.
- Cook the duxelles. Use the same skillet from the beef and heat 2 tablespoons salted butter and 2 tablespoons olive oil over medium-high heat until melted. Add the chopped mushroom mixture, season with salt and pepper, and cook, stirring occasionally, about 8-10 minutes until mushrooms release most of their liquid. Continue cooking for an additional 4-5 minutes until browned. Remove from heat and let cool.
- Assemble the prosciutto wrap. On a large piece of plastic wrap (doubled if needed), lay out 12 slices of prosciutto in slightly overlapping layers forming a square large enough to wrap the tenderloin. Spread the cooled duxelles evenly over the prosciutto surface. Place the tenderloin on one end and use the plastic wrap to roll the meat tightly in prosciutto and mushroom mixture, tucking in ends as you go. Twist plastic wrap ends closed and refrigerate for 30 minutes to set.
- Prepare puff pastry. Preheat oven to 425°F (218°C). Lightly dust a clean surface with flour and roll out the thawed 14 ounces of puff pastry into a large rectangle to fully wrap the prosciutto-covered tenderloin. Press edges together if using two sheets.
- Wrap the tenderloin. Remove the tenderloin from plastic wrap and place it on the puff pastry. Roll it up, tucking the ends under, and brush 1 beaten large egg over the long edge to seal the seam. Trim excess pastry edges if necessary.
- Bake. Transfer the wrapped beef to a parchment-lined baking sheet. Brush the top with remaining egg wash, then cut diagonal slashes about every inch to allow steam to vent while baking. Sprinkle 1/2 teaspoon flaky or coarse sea salt over the top. Bake for 40 to 45 minutes until the pastry is golden brown and the internal temperature of the beef reaches 120-125°F (49-51°C) for medium-rare.
- Rest and Serve. Remove from oven and rest for 10 minutes before slicing into thick pieces. Garnish with a sprinkle of flaky or coarse salt and finely minced chives before serving.
Notes
- Beef tenderloin can be tied by your butcher if preferred.
- Use a mix of mushrooms for a deeper flavor in the duxelles.
- Make sure to cool the duxelles completely before wrapping to avoid soggy pastry.
- Chilling the wrapped tenderloin helps it hold its shape when baking.
- A digital meat thermometer is recommended to ensure perfect doneness.
- If puff pastry dough has excess edges, trim to prevent thick uneven layers.
- Let the Wellington rest after baking to allow juices to redistribute for a juicier slice.
Nutrition
- Serving Size: 1 slice
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg